Lomo saltado is typically made with beef, usually sirloin strips, but this variation is made with strips of pork tenderloin. The classic Peruvian version of this dish usually includes a hot pepper called aji Amarillo and doesn’t typically have bell peppers. I decided to use bell peppers since I love them in stir fries and also wanted to make a milder version, though I did use a mild red chili pepper to give it a light amount of heat. Based on your preference you can leave out the bell peppers and/or increase the amount of chili or aji peppers.

The Smithfield marinated pork tenderloin was perfect for this lomo saltado stir fry. I typically marinate the meat with herbs and spices before preparing this dish and the fact that is already marinated was a huge time saver. I tried three flavors of Smithfield’s marinated pork tenderloins, including the Mesquite, Rosemary & Olive Oil, and Garlic & Herb. They were all delicious, but I felt like the Garlic & Herb marinated tenderloin was the best match for this pork lomo saltado recipe – the garlic and herb seasonings worked great with the vegetables and spices in the stir fry.

I served this pork lomo saltado with the must-have side dishes of rice and French fries. If making traditional style fries from scratch, which are usually fried twice, I recommend frying them the first time in advance. Then have them ready to fry for the second time right after the pork lomo saltado is finished. Making oven baked fries is also another option and you can time it so that they finish baking at just around the same time as the stir fry – plus they’ll be much less greasier. And yes, you can always take a shortcut and use store bought frozen fries – also makes it easier from a time management/multitasking standpoint if they’re baked.

The fries can be mixed in with the pork lomo saltado stir fry, or can be served topped with the pork or on the side – it’s completely up to you. I also love serving cebollas encurtidas or lime pickled onions and aji criollo hot sauce with most Latin dishes, they can be served on the side or on top of this pork stir-fry.

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This was delicious. I am the wife of a Peruvian. We’ve been married 44 years.
I make lomo saltado all the time and found this a fun adventure and oh so good!
My husband, on a scale of 1 to 5 gave this a 6.
Thanks for putting a little kick in our marriage.
I used about 2 teaspoons from my jar of ahi amarillo. Nest time I might increase it to 2 tablespoons.

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Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More